Moroccan Chicken and Olives
Transport your taste buds to North Africa with this vibrant Moroccan Chicken and Olives recipe—a tantalizing medley of tender, spiced chicken simmered in a fragrant sauce infused with cumin, turmeric, and cinnamon. Juicy preserved lemons and briny green olives elevate the dish with a burst of bold, zesty flavor, while the final garnish of fresh cilantro adds a touch of brightness. This one-pot wonder is simmered to perfection in just under an hour, making it a comforting yet impressive meal perfect for weeknights or special occasions. Serve it over fluffy couscous, fragrant rice, or with crusty bread to ensure every drop of the aromatic sauce is savored. A true celebration of Moroccan cuisine, this recipe will leave your kitchen smelling like an exotic spice market!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs or drumsticks
- 3 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoons ground cinnamon
- 2 cups chicken broth
- 1 quartered and pulp removed preserved lemons
- 0.75 cups green olives
- 0.25 cup, chopped (for garnish) fresh cilantro
- 0.5 teaspoons (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
Instructions
Pat the chicken thighs or drumsticks dry and season them with salt and black pepper on both sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat.
Add the chicken pieces to the skillet, skin side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook for an additional 3-4 minutes on the other side. Remove the chicken and set aside on a plate.
Add the diced onions to the same skillet and sauté for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, and ground cinnamon. Cook for 1-2 minutes until the spices are fragrant.
Pour the chicken broth into the skillet, scraping the bottom to loosen any browned bits. Bring the mixture to a simmer.
Return the chicken pieces to the skillet, skin side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and simmer for 30 minutes.
Add the preserved lemons and green olives to the skillet. Cover again and cook for an additional 10 minutes, allowing the flavors to meld.
Check the seasoning and adjust with additional salt and pepper if needed.
Garnish with fresh cilantro and serve hot with steamed couscous, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 6854 mg | 298% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.0 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 408 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
